Crispy Potatoes with Spicy Tomato Sauce

Crispy Potatoes with Spicy Tomato Sauce

3 Reviews
From: EatingWell Magazine March/April 2011

This recipe is inspired by our love of the Spanish tapa Patatas Bravas—crispy bites of potatoes sometimes served with a spicy tomato sauce. If you're not in the mood for a spicy sauce, just add a tiny pinch of crushed red pepper or omit it altogether. The recipe makes lots of the zesty, lycopene-rich sauce—any leftover sauce will hold well for a few days. Try it in an omelet or as a sandwich spread.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
  • 6 cloves garlic, minced
  • 1 15-ounce can crushed tomatoes, preferably fire-roasted
  • 1/2 teaspoon smoked paprika (see Note), optional
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt, divided
  • 1 1/2 pounds new or baby potatoes, scrubbed and cut into 3/4- to 1-inch cubes
  • 1/4 teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Heat 1 teaspoon oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes, paprika, crushed red pepper and 1/4 teaspoon salt. Adjust heat so the sauce is simmering and cook, stirring occasionally, until thickened to the consistency of ketchup, 16 to 20 minutes.
  2. Meanwhile, toss potatoes, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the potatoes and toss to coat. Cook, stirring frequently, until the potatoes are dark golden brown and tender, 15 to 20 minutes. Serve the potatoes with the sauce for dipping.
  • Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 1 week.
  • Note: Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. It can be used in many types of savory dishes. Look for different types of paprika at some large supermarkets or at or

Nutrition information

  • Serving size: about 3/4 cup potatoes & 2 tablespoons sauce
  • Per serving: 212 calories; 8 g fat(1 g sat); 4 g fiber; 33 g carbohydrates; 4 g protein; 44 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 144 IU vitamin A; 18 mg vitamin C; 39 mg calcium; 2 mg iron; 297 mg sodium; 873 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Potassium (25%)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1/2 vegetable

Reviews 3

September 03, 2011
profile image
By: lauren.marquez80
Tapas Restaurant This was such a great recipe. Not to toot my own horn, but these were better then some I have had in Tapas Restaurants! The recipe makes a ton of sauce but it so so versitile you can use it many places. Pros: Flavor!
July 07, 2011
profile image
By: gigglychika425
Love these I made half the recipe and used a teeny less red pepper than suggested. These came out fabulous. I like the inside of the potatoes really soft and the outside crispy. I cooked them for 25 minutes and there really soft on the inside so I put them on low and covered them. Delicious!!! Dipping sauce is excellent! Pros: Tasty, easy to make, easy cleanup
April 26, 2011
profile image
By: cathlinberreth01
so good I cooked them the full 20 minutes if I remember. The combo of crispy potato and rich tomato sauce was to die for. We did have leftover sauce and used it as suggested with scrambled eggs and other things. It was good, good, good. Pros: so good